A step-by-step recipe with a photo of cooking veal pilaf at home on the stove. A healthy and nutritious treat for a festive and everyday table. Video recipe.
Of course, the most delicious pilaf cooked in the open air on a fire in a cauldron. Pilaf is the personification of solitude with nature, where the taste of food in the fresh air intoxicates and intoxicates. However, not everyone has the opportunity to travel outside the city. At the same time, a delicious brew can be cooked at home on the stove so that you lick your fingers. At home, you can also use a cauldron, and in its absence, use a saucepan, frying pan, wok, cast iron or any other utensil of a suitable volume. The main thing is that the container is thick-walled and thick-bottomed.
Of course, such pilaf can most likely be called simply rice with meat or "a la pilaf" and cannot be compared with real Uzbek pilaf. However, the ingredients are almost the same - rice, meat, carrots, and the homemade result is delicious, albeit a completely different taste. Today I am sharing a recipe for making veal pilaf at home on the stove. Eating a portion of such pilaf in the evening while sitting at the table with your family and drinking cool uzvar is an indescribable pleasure. If desired, instead of veal, you can use the more familiar pork, chicken, lamb. However, the veal will add a softer flavor to the food.
See also how to cook pilaf with veal ribs in a skillet.
- Caloric content per 100 g - 315 kcal.
- Servings - 3
- Cooking time - 1 hour 30 minutes
Ingredients:
- Veal - 500 g
- Vegetable oil or any other fat - for frying
- Seasoning for pilaf - 1 tsp
- Garlic - 3 heads
- Rice - 150 g
- Ground black pepper - 0.5 tsp or to taste
- Salt - 1 tsp or to taste
- Carrots - 1 pc.
Step-by-step cooking of veal pilaf at home on the stove, recipe with photo:
1. Wash the meat under running water and dry with a paper towel. Cut the vein films and cut the veal into medium-sized pieces. Pour vegetable oil or any fat into the pan and heat well. Place the meat in a hot skillet. Turn the heat to high and fry the meat until golden brown on all sides. Then turn the heat to medium mode, cover the pan with a lid and steam the meat for half an hour until it becomes soft and tender.
2. Peel the carrots, wash, cut into bars or cubes and send to the pan with the meat.
3. Continue frying the meat and carrots over medium heat. Season the food with salt, black pepper and pilaf seasoning. Add vegetable oil if necessary. Fry the food until the carrots are golden brown.
If desired, season the dish with spices: cumin, barberry, paprika, turmeric, which will give a beautiful color and incredible aroma.
4. Pour rice into a sieve and rinse well, stirring it with a spoon. Wash it out until clear water flows from it. Then place the rice in an even layer over the meat and carrots. Do not stir the food.
5. Wash the garlic under running water, remove the top husk so that the bottom layer remains. Place the heads of garlic in the pan, as if pressing it into the food. Then pour drinking water into the pan so that the level is 1 finger higher than the food. Place the skillet on the stove, cover and bring to a boil.
6. After boiling, turn the heat to a moderate mode and cook the veal pilaf at home on the stove for 20 minutes. It is necessary for the rice to absorb all the water, increase in size and become soft. After that, remove the pan from the heat, but do not open the lid. Wrap the frying pan with pilaf with a warm blanket, leave it to blame and infuse for 20-30 minutes. Then stir gently so as not to damage the rice and serve.
See also a video recipe on how to cook veal pilaf.
